Scotch pancakes or drop scones

bacon and pancakes

I couldn’t decide what to call these – scotch pancakes/ drop scones/ american pancakes/ thick pancakes?  Whatever you call them they are delicious.  They remind me of my childhood when my mum (who calls them drop scones) used to make them for us, and of course, on the very occasional visits to a Little Chef when we were travelling to Wales for our holidays and we used to have the cherry pancakes.  They have got more extravagant now then when we used to just have buttered  drop scones, as my girls like butter, melted chocolate and maple syrup drizzled over theirs and the grown ups in the household like to have them with butter, bacon and maple syrup.  They are the occasional sunday morning breakfast when we have a busy day ahead and plenty of chance to work off the calories!

The girls love them because they can make the batter from start to finish on their own as long as I weigh out the flour and measure the milk. If I want these to be a bit healthier I will add sweetcorn niblets to the batter and go easier on the maple syrup.

Makes about 12 pancakes

225g (8oz) plain flour
1 tsp baking powder
2 eggs
275 ml (½ pint) milk


Put the flour and baking powder into a large mixing bowl and make a well in the centre.  Break the eggs into the centre and add a little  bit of the milk.  Using a whisk begin to beat the flour into the egg and milk mixture trying to get rid of the lumps as you go.  Add more milk as you need it, i.e. when the mixture becomes too thick to beat easily.  When all of the milk is added you should have a fairly thick batter that runs easily but quite slowly off the whisk.

Heat a heavy base pan or griddle until really hot and then turn the heat down a little before ladling the mixture by the tablespoonful onto the pan.  You should be able to cook three or four at a time, depending on the size of your pan of course. I use my tortilla pan for this job. Cook on one side until tiny bubbles appear all over the surface of the pancake and then flip over to the other side and cook for another 30 seconds to 1 minute.  Transfer to a warmed plate and keep warm in a low oven until all of the pancakes are cooked.

Serve with your choice of topping, which could include butter, melted chocolate or chocolate spread, maple syrup, bacon, jam, stewed fruit or for the more traditional sugar and lemon juice and sugar.

making pancakes

making pancakes 2

frying pancakes

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